The Arkansas Department of Health regulates the sale of food at establishments that include restaurants, bars, day cares, schools, grocery stores, convenience stores, bed and breakfast facilities, hotels/motels, mobile units and concession stands. Inspections are made unannounced by environmental health specialists.
Electronic copies of retail food inspection reports are available on the Arkansas Food Inspection Portal. To access the portal, visit the food protection page on the Arkansas Department of Health website at www.healthy.arkansas.gov.
Here are recent reports:
GURSIMAR- LLC, 2401 E. Sixth Ave. Date of follow-up inspection May 27. Observed used wiping cloths sitting on the counter tops between use. Wiping cloths shall be used as intended and in compliance with Regulations pertaining to Retail Food establishment. Observed floors throughout the facility, especially under the cooking equipment and in the dry storage area, that are unclean. Clean the physical facilities as often as necessary to keep them clean. A time log is kept by the hot box for hot foods. When asked about the log, the employee said that food in the warmer is discarded after 4 hours. The employee said that the food that was currently in the warmer had been placed in the warmer at 12 noon. The small, green refrigerator was taped closed during the inspection and the employee said that someone was supposed to come out to look at it later this week.
GURSIMAR- LLC, 2401 E. Sixth Ave. Date of inspection May 21. No soap provided at the hand washing sink in the restroom or the kitchen area. Provide an adequate supply of hand cleanser (liquid, powder or bar) at each handwashing sink. Chicken (123 degrees F) and burrito (93 degrees F) in the hot hold unit is out of safe temperature range. Time/Temperature Control for Safety (TCS) Foods shall be kept hot at a temperature of 135.0°F or above, as measured by an internal probe thermometer, to limit bacterial growth. Employee said that the food was made at 11am and will be discarded at 3 p.m. Egg salad sandwich (48 degrees F) in the small, green table top refrigerator is out of safe temperature range. Time/Temperature Control for Safety (TCS) Foods shall be kept cold at a temperature of 41.0°F or below, as measured by an internal probe thermometer, to limit bacterial growth. Tape was placed over the door and a maintenance request was placed for the company to come look at it during the inspection. Observed food out of safe temperature range in the food warmers that an employee said was kept for 4 hours and then discarded with no time marking. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Observed several flies in the establishment during the inspection. Maintain the premises free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control and (D) Eliminating harborage conditions. Observed used wiping cloths sitting on the counter tops between use. Wiping cloths shall be used as intended and in compliance with Regulations pertaining to Retail Food establishment. Observed an opening in the walk in cooler door when it is closed. The door should be repaired so that it properly seals. Observed several counter tops throughout the establishment that are unclean. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed floors throughout the facility, especially under the cooking equipment and in the dry storage area, that are unclean. Clean the physical facilities as often as necessary to keep them clean.
Independent reporting for Pine Bluff & Jefferson County since 1879.
RALLY’S HAMBURGERS, 2301 W. 28th Ave. Date of inspection May 28. Chicken (71 degrees F) and chicken (73 degrees F) in the holding unit near the fryers are out of safe temperature range. Time/Temperature Control for Safety (TCS) Foods shall be kept hot at a temperature of 135.0°F or above, as measured by an internal probe thermometer, to limit bacterial growth. All chicken in the holding unit was discarded during inspection. Observed equipment in the establishment not being used. The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter.
PINE BLUFF HIBACHI, 4804 Dollarway Road. Date of follow-up inspection May 28. No violations reported. Observed rice sitting out in containers on the counter to cool a little before placing them into the walk in cooler. Inspector talked to the employees and explained that rice should not be cooled on the counters but instead gave them alternatives to safely cool the rice. They placed the rice into the walk in cooler during the inspection.
PINE BLUFF HIBACHI, 4804 Dollarway Road. Date of inspection May 27. Observed raw seafood being stored above carrots in the walk in cooler. Raw seafood was moved to the bottom shelf in the walk in cooler during the inspection. Separate raw animal foods during storage, preparation, holding, and display from ready-to-eat food. Rice (83 degrees F) sitting in containers out of temperature on the counter tops is out of safe temperature range. Time/Temperature Control for Safety (TCS) Foods shall be kept hot at a temperature of 135.0°F or above, as measured by an internal probe thermometer, to limit bacterial growth. Observed trash cans containing food residue being stored uncovered when not in continuous use. Trash cans containing food residue should be kept covered when not in continuous use.
OCEANS FISH & CHICKEN, 2213 E. Harding Ave. Date of inspection May 28. At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Food in walk-in cooler with no date marking. Food prepared and held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded for a maximum of 7 days. Food was dated during time of inspection. Observed boxes stored directly on floor. Food must be stored six inches above the floor to be in compliance with established regulations. Box was removed during time of inspection. Observation: Observed counter top unclean and needs to be cleaned. Corrective Action: Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
OCEAN FISH & CHICKEN DOLLARWAY, 4607 Dollarway Road. Date of inspection May 28. Observed containers of food being stored uncovered in the prep coolers. Except during cooling, food shall be stored in packages, covered containers, or wrappers. Observed raw fish and chicken being stored above ready to eat foods. Separate raw animal foods during storage, preparation, holding, and display from ready-to-eat food. Strawberry filling (48 degrees F) in the pie cooler is out of safe temperature range. Time/Temperature Control for Safety (TCS) Foods shall be kept cold at a temperature of 41.0°F or below, as measured by an internal probe thermometer, to limit bacterial growth.